In a non-stick pan, melt 2 tablespoons of unsalted butter over medium heat. Once melted, sauté the minced shallots and garlic until softened, about 1-2 minutes. Add the mushrooms, cooking for another 1-2 minutes until they begin to soften. Stir in 1 cup of Arborio rice, toasting it for 1 minute until the grains appear slightly translucent.

Pour in ½ cup of dry white wine and allow it to simmer, stirring occasionally, until fully absorbed, which should take about 1 minute. Gradually add 5-6 cups of hot chicken broth, ½ cup at a time, stirring continuously and allowing each addition to absorb before adding the next.

While the risotto cooks, rinse and thoroughly dry the jumbo sea scallops, making sure to remove the side muscle. Season both sides generously with salt and pepper. In a cast-iron skillet, heat a high smoke point oil over medium-high heat until hot.

Carefully place the seasoned scallops in the skillet without overcrowding. Sear for 2 minutes without moving them. Flip the scallops and cook for an additional 2 minutes. Remove from the skillet and set aside.

Turn down the heat and let the skillet cool before adding the remaining 2 tablespoons of unsalted butter. Once melted, stir in the juice of half a lemon and 2 tablespoons of minced fresh parsley. Return the seared scallops to the skillet, spooning the sauce over them for an additional 30-90 seconds.

To plate, spoon the creamy parmesan risotto into warm bowls. Top each serving with the lemon butter scallops, drizzling them with the extra sauce and garnish with additional parsley and lemon wedges.